Beer Can Chicken Recipe

By Stefan Gates from The Extraordinary Cookbook (Kyle Cathie)
Prep time: 10 mins
Cooking time: 1 ¼ hrs
Serves: 4

Ingredients
1.5kg free-range chicken
1 tbsp olive oil
Salt and freshly ground black pepper
1 tbsp chopped rosemary
1 tbsp chopped thyme
355ml can of your favourite beer, cider or soft drink, at room temperature.

Preheat the oven to 200C.

Wipe the chicken inside and out, then trickle the oil all over it, season with plenty of salt and pepper and scatter the herbs on top.

Using your hands, rub the oily, herby mixture all over the chicken.

Tuck the wings behind the chicken to prevent them burning.

Drink or tip away half the can of beer, then place it on a roasting tray.

Push the chicken onto the open can and make sure it’s firmly balanced and won’t fall over (if it’s unstable, place the whole thing on an ovenproof bowl to help).

Cover the top of the chicken with a piece of foil to prevent it drying out, then roast in the over for about 1¼ hrs, turning the heat down to 180C after the first 45 mins.

Remove the chicken from the oven and check that it’s cooked through, then cover with foil and leave to rest for 15 mins.

Remove the can (be careful as it may still be very hot) and carve.

Serve with gravy, roast potatoes and vegetables.

Nigel’s Top Tip
If you’re determined to BBQ this chicken, but don’t have one with a lid, then start by cooking the top of the chicken first, turn it over and then pop it on the can.

http://www.bbc.co.uk/mobile/radio/radio2/food/beercanchicken/index.shtml?

Now buy the kit to make this at yourself: We have two dedicated Weber Poultry Roasters, one to support the chosen beer can & one with the “can” or bird holder built in. The latter features a non stick drip tray so you can catch all those lovely cooking juices.

Published April 8th, 2011 by Jordan. Article ref 137

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